Salmon Lasagna with Oregano

Ingredients

• 60 g Butter
• 30 g flour
• 200 ml dry white wine
• 400 ml milk
• Salt
• white pepper
• nutmeg
• 1 tbsp Lemon Juice
• 2 tbsp oregano
• 100 g grated Parmesan
• 1 kg salmon fillet
• 12 lasagna sheets
• 1 ball mozzarella (125 g)
• oregano (for garnish)

Instructions

1. 1.

   Melt 30 g butter in a pot, stir in the flour and let it foam once. Pour in the wine and milk while stirring and simmer for about 10 minutes with occasional stirring until a creamy sauce forms. Season with salt, pepper, nutmeg, and lemon juice. Stir in oregano and about 50 g parmesan and remove from heat.

2. 2.

   Preheat the oven to 200°C (Oven + fan).

3. 3.

   Rinse the salmon, pat dry, and cut into 3-4 cm cubes. Brush the bottom of a baking dish with some sauce and lay lasagna sheets on top. Spread about half of the salmon over the sheets and brush with roughly one-third of the remaining sauce. Cover with more lasagna sheets, add the rest of the salmon and another third of the sauce. Top with the remaining noodles and spread the leftover sauce. Dice the mozzarella into small cubes and scatter it over the top. Sprinkle with the remaining parmesan and dot with butter flakes. Bake in the oven for about 45 minutes until golden brown.

4. 4.

   Let the lasagna rest briefly before cutting, then serve in portions sprinkled with oregano.